Time 30m Yield about 5-1/2 dozen. Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in German sweet chocolate, coconut and pecans. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are browned. Remove to wire racks to cool., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill 1 hour or until firm.
Time 15m Yield 30 pieces Number Of Ingredients 6 Steps:
In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour. After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.
Time 40m Yield 2 dozen cookies, 24 serving(s) Number Of Ingredients 7 Steps:
Grind 1/2 cup of the coconut in food processor. Chop remaining coconut and set aside. Add flour, 1/4 cup of the confectioners’ sugar and the salt. Pulse to blend. Add butter and vanilla; pulse until dough comes together. Heat oven to 350 degrees. Roll dough into 1-inch balls. Place dough balls 1 inch apart on an ungreased baking sheet. Bake cookies until firm but tender, 15 minutes. Remove to rack, let cool completely. In small bowl, stir together remaining 1 cup confectioners’ sugar and enough milk until smooth but still thick. Dip cookies in glaze (about 1/2 t for each), letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry.
Time 1h5m Yield 24 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop. Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet. Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes. Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts. Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Time 27m Yield 4-5 dozen cookies Number Of Ingredients 11 Steps:
In large bowl, cream butter, cream cheese and sugar. Add egg yolk, almond extract and orange juice, beat well. Combine flour, baking powder and salt and gradually add to creamed mixture. Stir in 3 CUPS of the coconut. Cover and chill for an hour. Preheat oven to 350 degrees. Stir M& M’s Baking Bits into dough. Shape dough into 1" balls and roll each in remaining coconut. Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.
Time 30m Yield 33 Number Of Ingredients 14 Steps:
In a large mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans. Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are browned. Remove to wire racks to cool. Break each square of semisweet chocolate into four pieces. In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm.
Time 40m Yield 1-1/2 pounds. Number Of Ingredients 6 Steps:
Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners’ sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.
Time 3h15m Yield 12 Number Of Ingredients 2 Steps:
Place paper or foil baking cup in each of 12 regular-size muffin cups. Spread coconut in shallow pan or on plate. Scoop ice cream into 12 balls. Roll each in coconut, using 2 forks. Place balls in baking cups. Freeze uncovered at least 3 hours until firm. Wrap, label and return to freezer. Store up to 2 weeks.
